4 chicken breasts; boned and skinned
450 ml chicken stock
200 g Greek style yogurt
2 tablespoons mango chutney
1 teaspoon curry paste
1/4 head curly endive
1 large mango; peeled and stoned
1 large avocado; peeled and stoned
1 nasturtium flower; to garnish, optional
Yield: 6 servings
Place chicken breasts in a pan with the stock, bring to the boil, cover and simmer for 30 minutes. Remove from heat and leave to cool. Cut 3 breasts into slices and chop the remainder. Mix yogurt, mango chutney and curry paste together. Place curly endive on a platter. Slice half the mango and chop the remainder. Chop one third of the avocado and slice the remainder. Mix chopped chicken, mango and avocado into half the yogurt mix. Place on a platter. Arrange the chicken, mango and avocado slices on top. Drizzle over remaining yogurt mix and serve garnished with an edible flower if wished.